Before you do anything else, get a cover that keeps water in the pot, not moisture in the kitchen environment (or beyond) …silicone preferably.
Without sounding like a complete git, we all know about evaporation, if you put a pan on the stove over that duration would you check on it & also stick a lid on it for the same reasons, any cooking requires a degree of critical thinking after all, & there’s a big difference in both time & experience from a singular steak, eggs etc… & really those short cooks are the learning curve.
Any long cook if a decent seal is not in place will deplete the water level, yours clearly hit critical.
If you look around there is plenty of detail already in place as to the same dilemma hitting others in the same manner, including links to the essential reading (if not already done by yourself in links to Douglas Baldwin, these are littered all over as the same topic is a regular occurrence.
Grab a hot drink, take a look… (keywords throw up a lot)
& please, don’t rush headlong into big cooks until you’ve covered the basics across a few cooks, which is where evaporation also occurs & is often noticed first, via both pre-heat, cook, cool down & standing as an open pot, otherwise sadly lumps of valuable costly meat are for the bin / dogs.
135 F = 57.2 celcius
69 F = 20.56 celcius (i’m a brit so we use the “proper & correct” measurements (LOL)
That is a considerable drop over an indeterminate amount of time.
I personally would not risk it in light of what happened, as we are talking cooking to the core which likely happened midway (by estimation) not knowing how big / full the vessel, etc.
Mid cook failures are not worth your health, & if you finished the cook, chill cooled it properly to minimise risk, took it apart so at least you got an idea of how it went (experience, not a wound salt rub) chunked it for dogs & made sure it was properly heated through when fed in small portions (its very solid protein as much as anything) …neighbours / your dogs / cat will love you for your mistake…
Adjust the technique, take it on the chin, learn from the error, read the forum, (to find out you are not alone in this as much as anything) & get ready for a do over, be it stove or sous vide, fudge ups in cooking happen.